Pork and shrimp potstickers
- 1 pound naturally fed ground pork
- 1 pound small shrimp, completely peeled, cut into ¼-inch dice
- ¾ cup chopped scallions
- 1 Tablespoon minced ginger
- 2 Tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 package round potsticker wrappers
- Canola oil for cooking
- Serve with Dim Sum Dipper (recipe below)
- In a bowl placed within a larger bowl of ice, mix together the pork, shrimp and scallions. Add the ginger, soy sauce and sesame oil. Do not over-mix. Take a small sample and pan sear or microwave to taste for seasoning.
- To fill the pot stickers, place about ½-Tablespoon of the filling in the center of each wrapper. Avoid getting filling on the edges of the wrapper, which would prevent proper sealing. Fold each wrapper in half to form a half-moon shape. Seal the top center of each dumpling by pressing between the fingers and, starting at the center, make 3 pleats, working toward the bottom right. Repeat, working toward the bottom left corner. Press the dumplings down gently on the work surface to flatten the bottoms.
- Heat a large non-stick skillet over high heat. Add the oil and swirl to coat. When the oil shimmers, add the pot stickers, flattened bottoms down, in rows of five, and cook in batches without disturbing until brown, about 6 minutes. Add about ½ cup of water and immediately cover to avoid splattering. Lift the cover and make sure about 1/8-inch of water remains in the pan; if not, add a bit more. Steam until the pot stickers are puffy yet firm and the water has evaporated, 6 to 8 minutes. If the water evaporates before the pot stickers are done, add more in ¼-cup increments. If the pot stickers seem done but water remains in the pan, drain it and return the pan to the stove top.
- Continue to cook over high heat to allow the pot stickers to re-crisp on the bottom, 2 to 3 minutes. Transfer the pot stickers to a platter and serve with the dipping sauce in individual small bowls.
Yields 16 to 18 pot stickers.
Recipe compliments of Ming Tsai from: Ming's Master Recipes (self published-purchase through Ming Tsai)
Dim Sum Dipper
- 2 tablespoons sambal
- ½ cup rice wine vinegar
- ½ cup soy sauce
- 1 teaspoon sesame oil
- Thinly sliced scallion greens
- In a small bowl combine the sambal, vinegar, soy sauce, and sesame oil. Add the scallion greens. Mix and use or store in fridge.
Ming Tsai is chef/wner of Blue Ginger in Massachusetts as well as the Executive Producer and Host of Simply Ming, a public television cooking show
Ming Tsai is hosting a Dinner Party at Macy's Cellar in Union Square, San Francisco.
Macy's Cellar, Union Square
Wednesday, September 16th 6:00 pm.
About the Event
Feed your passion for gourmet cooking while showing your support for the San Francisco Food Bank. Macy's Culinary Council chef Ming Tsai will prepare his signature dishes and treat you to a taste of his delicious recipes including; pork and shrimp pot stickers, asian-style sliders and much more. There will be wine and a casual cooking demonstration by Ming. Ming Tsai is Chef/Owner of Blue Ginger in Massachusetts as well as the Executive Producer and Host of Simply Ming, a public television cooking show. Tickets are $25. All proceeds benefit the San Francisco Food Bank. To RSVP, please visit Macys.com/events.